Irish stew

Place of origin: Ireland

As in all traditional folk dishes, the exact recipe is not consistent from time or place to place. Common ingredients include lamb, or mutton(mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavour, and was generally more common in less-affluent times) as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid goat.

For those who haven't tried goat or lamb meat; it's really good and you should try it. This, a stew consist of lamb, you can't go wrong with that. It may just be a normal stew, but the amazing flavor would comes from the lamb, really.

Lohikeitto

Place of origin: Finland

A common dish in Finland and other Nordic countries. It consists of salmon fillets, boiled potatoes and leeks. The soup is served hot, with some dill. There is a discussion about the ingredients of the dish, whether or not milk should be used as an ingredient.

Yet another simple but very delicious looking food. Salmon is the kind of food that, somehow, goes really well with soup(trust me, I've tried it). And if you ask me, the name of this dish is kind of awesome.

Sautéed reindeer

Place of origin: Lapland

Usually steak or the back of the reindeer is used. It is sliced thinly (easier if frozen rather than only partially thawed), fried in fat (traditionally in reindeer fat, but butter and oil are more common nowadays), spiced with black pepper and salt, and finally some water, cream, or beer is added and cooked until tender. The dish is served with mashed potatoes and lingonberrypreserves or, more traditionally, with raw lingonberries mashed with sugar. In Finland it is often served with pickled cucumber, which is not as common in Sweden.

This is a very interesting dish if you ask me. You barely have any chance to eat reindeer meat nowadays. If you go to Sweden or Finland you should definitely try to find a place where this dish is available. I myself doesn't know what reindeer taste like and would really love to try it.

Borscht

Place of origin: Ukraine

Borscht is a soup of Ukrainian origin that is popular in many Eastern and Central European cuisines, including those of Ukrainians, Belarusians, Lithuanians, Poles, Russians, and some Ashkenazi Jews. In most of traditional recipes, it is made with beetroot as the main ingredient. In some regions, tomato is used as the main ingredient, while beetroot may act as a secondary ingredient. Other varieties that do not use beetroot also exist, such as green borscht and white borscht.

At first, when you see this you might think it is some kind of dessert (because that's what I thought too haha) but it's actually a soup. The main ingredient is beetroot or tomato so it looks kind of like a dessert.The cooking time is very long, usually 3 to 6 hours. If you love beetroot, you must try this.

Olivier Salad

Place of origin: Russia

Olivier salad is a traditional salad dish in Russian cuisine, which is also popular in many other European countries, Iran, Israel, Mongolia and also throughout Latin America. In different modern recipes, it is usually made with diced boiled potatoes, carrots, brined dill pickles, green peas, eggs, celeriac, onions, diced boiled chicken (or sometimes ham or bologna sausage), tart apples, with salt, pepper, and mustard added to enhance flavor, dressed with mayonnaise. In many countries, the dish is commonly referred to as Russian salad.

No, this salad doesn't contain olive. It's just because the creator's name is Lucian Olivier. This salad doesn't contain lettuce and that kind of vegetables you are familiar with in a salad. So this dish should be very unique to you. It also has meat so those who hate vegetable could maybe try it too.

Prekmurska gibanica

Place of origin: Slovenia

A type of Slovenian gibanica or layered cake. It contains poppy seeds, walnuts, apple, raisins and ricotta fillings. Although native to Prekmurje, it has achieved the status of a national specialty ofSlovenia. The unique sweetmeat shows the variety of agriculture in this region.

Take a moment and look at a picture of this cake here. Just how many layers do you think there are? As I mentioned, it contain at least 5 different ingredient as a filling. This one is surely not a simple cake that only has flour and a creamy topping. A must-try for cake lover.

Chiburekki

Place of origin: Crimean Tatar

A deep-fried turnover with a filling of ground or minced meat and onions. It is made with a single round piece of dough folded over the filling in a half-moon shape. A national dish of the Crimean Tatars and traditional for the Caucasian and Turkic peoples.

Turnover food are quite popular(probably because it's easy to make), there are many turnover dish with different filling. The reason I like turnover food is because not only it is delicious, it is easy to eat and easy to carry around. You could put it in a plastic bag to eat it later on.

Pilaf

Place of origin: Azerbaijani

Pilaf is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may also attain its brown color by being stirred with pieces of cooked onion, as well as a mix of spices. Depending on the local cuisine, it may also contain meat, fish,vegetables, pasta, and dried fruits.

This looks a bit like ordinary fried rice. Well, it is a fried rice, but you haven't heard of a fried rice cooked in a broth, do you? So the taste of Pilaf is definitely different from ordinary fried rice. Even if you are tired with fried rice, you should try this one out.

Potato Babka

Place of origin: Belarus

A savoury dish, popular especially in Poland, where it is known as babka ziemniaczana, and Belarus. It is made fromgrated potatoes, eggs, onions, and pieces of smoked, boiled or fried bacon and (especially in Poland) sausage. It is oven-baked in acrock, and often served with a sauce of sour cream and pork flitch. Depending on recipe and cooking method it may be either a flaky potato pie, or a heavy potato pudding.

This one may contain "Babka" in the name but it's really not Babka. Despite having the same name, the two doesn't have anything to do with each other, really. Potato Babka is a Pie or Pudding. And as the name suggests, it is made mainly out of potato. 

Babka

Place of origin: Poland.

A sweet, spongy, brioche-like yeast cake. Traditionally it does not have any filling, and is glazed with a vanilla- or chocolate-flavored icing and decorated with almonds or candied fruit, sometimes with rum added. 
Another version of babka is associated with the Eastern European Jewish tradition. This babka is made from a doubled and twisted length of yeast dough and is typically baked in a high loaf pan. Instead of a fruit filling the dough contains cinnamon and/or chocolate. The babka is usually topped with streusel.

And here we have a food for bread lover like me. Both version are equally good. I don't know why but bread and chocolate goes along together really well. This dish is hard to make, or at least hard to make it looks good. If you have a chance you should try it.

Khorovats

Place of origin: Armenia

A typical khorovats is made of chunks of meat grilled on a shampoor (շամփուր) or skewer, although steaks or chops grilled without skewers may be also used.
In Armenia itself, khorovats is often made with the bone still in the meat (as lamb or pork chops). Western Armenians outside Armenia generally cook the meat with bones taken out and call it by the Turkish name shish kebab.

This one isn't the kind of food you can cook in a kitchen. You need a grill and an open space to grill the meat. It looks simple but there're some techniques to it: The distance between the fire and the skewers should be 12 to 15 centimeters, the largest pieces of meat should always go in the middle, and skewers should be placed close together.

Pierogi

Place of origin: Eastern Europe.

Also known as varenyky, are filled dumplings of East European origin. They are made by wrapping pockets of unleavened dough around a savory or sweet filling and cooking in boiling water.
Pierogi are especially associated with Poland and Ukraine where they are considered national dish.

This one is like those Japanese/Chinese dumpling you are familiar with. But while those Eastern dumpling are usually salty and have chicken or pork in the filling, the pierogi is sour or sweet and doesn't contain meat.

Bryndzové halušky

Place of origin: Slovakia

One of the national dishes in Slovakia. This hearty meal consists of halušky (boiled lumps of potato dough) and bryndza (a soft sheep cheese), optionally sprinkled with cooked bits of smoked pork fat/bacon. Only the word halušky can also refer to the whole dish.

When you first see this dish, you might wonder what are those white, yellowish stuff. It's potato. A LOT of potato. And of course, with cheese. That's already enough for most of you to feel the need to try this dish. Now imagine eating them with everyone's favorite food, beacon.

Goulash

Place of origin: Hungary

A soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Scandinavia and Southern Europe. It is one of the national dishes of Hungary and a symbol of the country.

Now, who doesn't love stew? And this is arguably the best stew there is. You could eat it as a soup, or add in some noodles, or eat it together with a bread. If you are in Europe and is looking for a stew, you should be looking for Goulash.

Saurbraten

Place of origin: Germany

The name means "sour roast".

A German pot roast that can be prepared with a variety of meats—most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse. Before cooking, the cut of meat is marinated for three to ten days in a mixture of vinegar or wine, water, herbs, spices, and seasonings.

This dish is perfect for a meat lover. A meat that had been marinated for several days, combined with gravy source and potato dumpling. Looks simple but takes great amount of time to prepare, and that is why the flavor will amaze you.